Cake Aux Olives Vertes – Green Olive Cake Recipe
Appetizer · Provencal Recipes · TasteIt is time for the olive harvest in Provence, where most of the fruit is turned into healthy oil. However, some are left whole for snacking with a glass of local rosé. Here is a savoury recipe for quick bread made with olives.
Cake Aux Olives Vertes - Green Olive Cake
This is an easy, quick bread that blends savoury ingredients. It can be served as an appetizer or a light lunch with a green salad. The ingredients can be changed to suit the season and your tastes.
Ingredients
- 1¼ cup all-purpose flour
- 2 tsp baking powder In France, use 1 package of Levure chimique
- 3/4 cup green olives pitted
- 3/4 cup smoked duck breast sliced
- 3/4 cup Gruyère cheese shredded
- 3 large eggs
- 1/4 cup Muscat or sherry
- 1/2 cup olive oil
Instructions
- Preheat your oven to 350°F (180°C).
- Butter and lightly flour a loaf pan.
- In a bowl mix together the flour, baking powder and baking soda.
- Add the eggs and mix until well blended and no flour remains.
- Add the Muscat and olive oil and mix well.
- Add the olives, smoked duck, and cheese, and mix until well blended. The batter will be relatively thick.
- Pour the batter into the loaf pan and bake for 45 minutes, until brown on top and a tester knife comes out clean.
- Remove the bread from the pan and cool on a rack or one side of the loaf.
Notes
This recipe can easily be tailored to suit your personal tastes. Change the cheese, meat, and olives to your favourites, like smoked salmon, pecorino, blue cheese, black olives, stuffed olives, etc.
Tried this recipe?Let us know how it was!
Savoury Appetizer Recipes
Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Check out this recipe
Fried Panisse – Panisses Frites
Panisse is best eaten very hot with a bit of salt and pepper, accompanied by a green salad, as an accompaniment to a dish or as an appetizer, or as a snack instead of socca. Panisse can also be rolled in powdered sugar at the end of cooking for a delicious dessert.
Check out this recipe
Jacques' Zucchini Tart
This tart is easy to make all you need is a few ingredients for the perfect pairing with a glass of chilled rosé. Easy and very tasty, serve as an appetizer or as a light main with a salad.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
La Fougasserie, NiceNext Post
Two Very Different Faces of MarseilleRelated Provence Articles
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
Make Croissants for Jan 30th National Croissant Day
January 29, 2021
National Croissant Day January 30, 2021, is National Croissant Day in the United States, so why not start your day with a café creme and a flaky croissant? Croissants are not typically Provencal fare, but you can expect every respectable bakery to present their version of this French pastry for sale. However, if you want …
Pain aux Noix a Recipe for Walnut Bread
April 16, 2018
French walnuts are amazing, meaty, sweet, gorgeous. So this is my attempt at recreating the best pain aux noix (walnut bread) I’ve ever had.…
Olive Picking at Mas D’Augustine near Uzes
January 20, 2017
It’s olive time at Mas d’Augustine. I’ve just been for my morning stroll around the gardens, checking what needs to be done today, as even in the winter there is always so much to do to ensure we have a beautiful garden ready for our guests next year. I’ve decided that the olives are ready for …
2 Comments
are we supposed to use 2 teaspoons of each (baking soda, and baking powder)?
Hello, and thank you for pointing out the typo. The recipe for the savoury Green Olive Cake has been updated, and we hope that you enjoy it.